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    Home » Recipes » Salads

    Easy Warm Potato Salad With Red Onion and Parsley

    Published: Dec 16, 2020 · Modified: Jun 2, 2021 by Charlé Visser · This post may contain affiliate links · 1 Comment · 968 words. · About 5 minutes to read this article.

    jump to recipe

    Making the best warm potato salad requires little skill and little time. It will be the perfect side dish for any occasion. It's made with baked baby potatoes which makes it delicious served with juicy ribeye steak, pan-fried salmon fillet or alongside a steakhouse classic like creamed spinach.

    warm potato salad with red onion and parsley in a black bowl with black and white checkered napkin
    This potato salad can be served warm or cold
    Jump to:
    • What kind of potatoes is best
    • Can you cook the potatoes ahead of time
    • Ingredients needed
    • Useful equipment for this recipe
    • How to make it
    • Variations
    • Serving suggestions
    • Frequently asked questions
    • Other recipes you might like
    • Recipe
    • Comments

    What kind of potatoes is best

    Most recipes for warm potato salad will use baby potatoes. This is because they keep their shape better and their skins are tender most of the time.

    This makes them perfect to use in a warm potato salad instead of larger potatoes that might have a tougher skin and break apart once you mix it with other ingredients.

    You can mix different varieties and colours of baby potatoes in this recipe.

    Just make sure the potatoes are all the same size so that they cook evenly and at the same rate.

    Below is a list of popular potato varieties to use. Baby or new potatoes are simply the younger version of regular potato varieties that get harvested early.

    • Anya - Long shaped and knobby appearance with brownish skin.
    • Pink fir apple - As the name suggests, it's slightly pink and also has a long knobby shape.
    • Charlotte - Small and round with yellow flesh and pale skin.
    • Salad blue - Dark purple skin and flesh. Fluffy flesh when cooked. Also makes pretty looking crisps.
    • Baby gem - Red skinned, long shape with firm yellow flesh.

    My favourite is Charlotte potatoes as they are available in most stores all year round and they are generally the same size. The texture when cooked is light and fluffy with a gentle nutty flavour.

    All the best qualities to make a great potato salad.

    Can you cook the potatoes ahead of time

    You might want to serve this salad the next day but do the prep the night before.

    No problem.

    Simply cook the potatoes by using my oven baked potatoes method or simmer in salted water until tender.

    Store in the fridge and reheat before mixing with the rest of the ingredients and serving straight away.

    Ingredients needed

    potatoes,red onion, olive oil, parsley,pepper, salt on marble
    The potatoes will get baked with rosemary and garlic for maximum flavour and the best texture

    Useful equipment for this recipe

    wooden chopping board

    Wooden Chopping Board

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    Japanese Chefs Knife

    Gyuto Japanese Chefs Knife

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    mixing bowls

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    How to make it

    Use my oven baked baby potato recipe to cook them.

    baked baby potatoes in stainless steel bowl on marble
    Baking the potatoes is best but you can simmer them in salted water too.
    pictures steps of written instructions
    Perfect salad or side to make in very little time
    1. While the potatoes are cooking, finely chop the parsley leaves.
    2. Slice and soak some red onion in water to get rid of its pungent bitterness. After 10 minutes remove the sliced onion from the water. Gently shake off the water and let the onions drain on a paper towel.
    3. Once the potatoes are cooked, combine all the ingredients together and toss until thoroughly combined. Check the seasoning and adjust if necessary.
    4. Serve immediately or store in the fridge for up to 4 days.
    warm potato salad with red onion and parsley in a black bowl with black and white checkered napkin
    Warm potato salad perfection

    Variations

    • Add crispy fried bacon.
    • Make a honey mustard dressing or use my creamy Caesar dressing.
    • Replace the parsley with dill, coriander, tarragon or chives.
    • Add chopped fresh chillies for some heat or add a splash of homemade sriracha sauce
    • Replace the olive oil with any other oil like avocado, aromatic extra virgin sunflower, or rapeseed oil.
    • Fry the onions until golden brown for an extra layer of sweetness.
    • Add steamed spinach or roasted broccoli.

    Serving suggestions

    Serve with grilled meats, fish or simply as a filling vegan salad. Here's some more dishes to serve it with.

    • Crispy barbecued pork belly
    • Grilled angelfish
    • Slow roasted leg of lamb
    • Filipino beef adobo
    • Bacon wrapped pork tenderloin
    • Juicy oven baked chicken breast
    • Buttery chicken Kiev

    Frequently asked questions

    How to store it

    You can make this salad in advance. Simply store in the fridge when cooled down and reheat or serve cold when needed.

    It will last for up to 4 days in the fridge stored airtight.

    How long can it sit out of the fridge

    Once served the salad can sit for about 4 to 5 hours out of the fridge.

    The herbs and onions would have wilted by this time but you can safely move it to the fridge at this point for longer storage.

    Other recipes you might like

    If you like making simple delicious salads and dressing to accompany them, then you'll find the following recipes useful.

    • Roasted pumpkin and pecan salad
    • Classic Caesar salad
    • Moroccan eggplant zaalouk
    • Authentic Greek salad
    • Roasted pepper salad
    • Pomegranate vinaigrette
    • Balsamic glaze
    • Roasted Red Peppers with Olive Tapenade and Mascarpone
    • Cured Salmon Salad
    • Semi Dried Cherry Tomatoes
    • Moroccan Spiced Couscous

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    If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes.

    Recipe

    warm potato salad with red onion and parsley in a black bowl with black and white checkered napkin
    5 from 4 votes
    Pin Recipe Print

    Easy Warm Potato Salad With Red Onion and Parsley

    Making the best warm potato salad requires little skill and little time. It will be the perfect side dish for any occasion. It's made with baked baby potatoes which makes it delicious served with juicy ribeye steak, pan-fried salmon fillet or alongside a steakhouse classic like creamed spinach.
    Author Charlé Visser
    Prep Time 2 minutes
    Cook Time 30 minutes
    Total Time 32 minutes
    Servings 3 portions
    Course Dinner, Lunch, Salad, Side Dish
    Cuisine American, English, European, International
    Prevent your screen from going dark

    Ingredients

    • 600 grams (1.32 lb) baby potatoes
    • 20 g (1.35 tablespoon) parsley - chopped
    • ½ (½ ) red onion - small
    • 30 grams (2 tablespoon) olive oil - extra virgin
    • 4 grams (0.81 teaspoon) fine sea salt
    • 1 gram (0.2 teaspoon) freshly ground black pepper

    Instructions

    • Use my oven baked baby potatoes recipe to cook them. Alternatively, simply simmer in salted water until done.
    • While the potatoes are cooking, finely chop the parsley leaves.
    • Slice and soak some red onion in water to get rid of its pungent bitterness. After 10 minutes remove the sliced onion from the water. Gently shake off the water and let the onions drain on a paper towel.
    • Once the potatoes are cooked, combine all the ingredients together and toss until thoroughly combined. Check the seasoning and adjust if necessary.
    • Serve immediately or store in the fridge for up to 4 days.

    Notes

    • This recipe can be made in advance and kept in the fridge until needed.
    • Simply store airtight and heat when ready to serve.
    • Will keep for 4 days in the fridge.

    Nutrition

    Serving: 200g Calories: 253kcal Carbohydrates: 37g Protein: 4g Fat: 10g Saturated Fat: 1g Sodium: 534mg Potassium: 910mg Fiber: 5g Sugar: 2g Vitamin A: 568IU Vitamin C: 50mg Calcium: 39mg Iron: 2mg
    Keywords:baby potato salad, easy side, simple salad
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    Did you make this?Tag @pantsdownapronson or hashtag #pantsdownapronson so I can see your hot skills!

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    Reader Interactions

    Comments

    1. Kyle Byrns

      at

      Made this recipe over the holidays. Had to make it three times as it was so popular! So simple and tasty. Baking the potatoes under foil with garlic and herbs makes such a difference. My families new favourite side dish/salad for all meals))))

      Reply

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